1. To make marinade: In a medium bowl, whisk the marinade ingredients.2. Place the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 2 to 4 hours.3. Remove the chops from the bag and discard the marinade. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill over direct medium heat until barely pink in center of the meat, 8 to 10 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm.

Makes 6 servings____________________

I've been wanting to grill more often so I picked up this really nice grilling book, probably my favorite one out of the handful of grilling books that I own. It has gorgeous photographs and the recipes fall right into my comfort zone.

These chops were simple and flavorful. The marinade flavored and coated the meat nicely. Bone-in chops do tend to have more flavor than boneless pork chops but I had to work with what I had on hand. The boneless loin chops seem to do well when marinated and grilled.

It was nice to have a simple meal last night. I made pasta salad ahead of time and just needed to grill the pork chops. It was as close to having the night off as I get.

5 comments:

I usually do. Fall is normally my favorite season, with that 'quickening' in the air and Halloween coming. But this year, I am clinging to summer for some reason. I just don't want time to pass. Here in South Texas there is not a dramatic change in the seasons. But it is perceptible.

NO! Last week was beautiful up here - 28/29C each day, warm enought to really enjoy it but not so hot that you sweat and get all icky. This week the warm weather arrived - 33/34C each day and it's just going to get hotter.